I CAN CAN CHICKEN!! How to Home Can Chicken to Save Money and Time With Quick, Easy, Tasty Family Recipes by Jennifer Shambrook

Author:Jennifer Shambrook
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Hobbies & Home, Canning & Preserving, Crafts, Sustainable Living
Publisher: Proverbs 31 Press
Published: 2013-05-25T06:00:00+00:00

3. Add water and seasonings. I cover the meat completely and add a couple of tablespoons of poultry seasoning, a tablespoon of garlic powder, 2 teaspoons of black pepper, and a tablespoon of salt. You can adjust these ingredients to suit your own tastes.

4. Slow cook 6-8 hours or until the meat easily comes off the bones. Remove the meat from the water with a slotted spoon. Allow to cool enough so that you can handle it with your fingers. Allow water/broth to continue to cook.

5. Prepare your pressure canner. While the meat is cooling enough for you to touch it, prepare your pressure canner. Place the bottom rack in your pressure canner. Fill the canner with about 3-4 inches of water. You may elect to add 1/4 cup of distilled vinegar to cut down on mineral deposits if you have hard water. Put your pressure canner on the hottest heating element your stove has and turn it on high.

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